Allyl Isothiocyanate Release from Edible Laminaria japonica for time -dependent growth deactivation of food born pathogens :I: Micrococcus luteus, Bacillus subtilis

Allyl isothiocyanate (AITC) is a natural occurring

essential oil found in plants of the family Brassicaceae. It is a

well-recognized antimicrobial agent against a variety of

foodborne pathogens. By vapor and solution deposition

methods into raw and de-oiled

Laminaria japonica, an edible,

brown seaweed, we demonstrate AITC vapor phase activity

against

Listeria monocytogenes, Bacillus subtilis, and

Micrococcus luteus

. Colony deactivation occurred for each

bacterium in the range 99.87

–99.99% within 72 h. The kinetics

of these activities was fitted to the Weibull and the Albert-

Mafart population decay models. Combined standard uncertainty

in the final model fitting is introduced for these models,

along with bias factor analysis. The former indicates the degree

of fit of the models while the latter indicated which of the

models was the most appropriate. In general, the bias factor

analysis of the models indicated that the Albert-Mafart model

was the superior. The continued activity of AITC after contact

with the seaweed delivery system suggested that the

L. japonica

+ AITC system would represent a viable natural,

edible system for food preservation.